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Photo of Mexican beef salad by WW

Mexican beef salad


Meal Items

beef rump steak, raw

150 g

ground paprika

½ tsp

dried chilli flakes

2 g, (pinch)

Canned red kidney beans, rinsed, drained

¼ cup(s)

canned corn kernels in brine, rinsed, drained

50 g

green shallot(s)

1 individual

cherry tomatoes

50 g

fresh coriander

2 tbs


25 g

lime juice

1 tsp

olive oil

1 tsp

fresh red chilli

¼ whole


Sprinkle 150g lean beef rump steak (fat trimmed) with ½ tsp paprika and a pinch of chilli flakes. Pan-fry steak in a pan lightly sprayed with oil until cooked to your liking. Rest for 5 minutes and thickly slice. Combine ¼ cup canned red kidney beans (rinsed, drained), 50g corn kernels, 1 green shallot (thinly sliced), 50g cherry tomatoes (halved), 2 tbs fresh coriander and 25g rocket leaves in a bowl. Whisk 1 tsp lime juice, 1 tsp olive oil and ¼ long fresh red chilli (finely chopped) in a bowl. Add dressing and steak to salad and toss to combine. Serve.